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Black Bean Soup at Columbia Restaurant: Florida

Adapted from their grandmother's recipe, the owners of Columbia Restaurant serve up an authentic bowl of Cuban black bean soup — frijoles negros — that has become well-known amongst Floridians looking for an authentic Cuban meal. The rustic, completely vegetarian soup is made with beans, green peppers, onions and a variety of seasonings, served on a bed of rice and topped with raw Spanish onions.

Tomato Soup with Burrata at Picnic Social: Vermont

Nothing goes together better than ruby-red tomatoes and creamy burrata cheese. That's why this Stowe restaurant offers a tomato soup that includes the soft fresh mozzarella that comes from local Maple Brook Farm in nearby Bennington. The soup is topped with a drizzle of olive oil and fresh chives, and it's served with a side of grilled toast that's perfect for dunking.

Bookbinder Soup at Hugo's Frog Bar: Illinois

In 1893 Charles Bookbinder created this iconic namesake soup in Philadelphia. It somehow made its way to Chicago, where it became an iconic inclusion at the Drake Hotel's now-closed Cape Cod Room and at Hugo's Frog Bar, where it's been a menu favorite since opening day. The soup is traditionally made with snapping turtle, but Hugo's puts its own twist on the dish by using fresh Lake Superior white fish. The tomato-based soup also has vegetables and a kick of Louisiana hot sauce.

Corn Chowder at the Silver Dollar Bar and Grill: Wyoming

Those in the know make their way to the Silver Dollar Bar and Grill in the Wort Hotel for live music, dancing and a bowl of the joint's famous corn chowder. Taking advantage of the state's vast ranches and farmland, chefs fill the chowder with corn kernels, chunks of potato and bacon, and there's a layer of melted Cheddar cheese over the top of the bowl.

Potato Leek Soup at Goldfinch: Iowa

Iowa is rich in farmland, and Goldfinch takes full advantage, not just closely partnering with Sunstead Farms but also hiring one of the farm's owners as the restaurant's culinary director. The potato leek soup is a great example of their synergy. Made with russet potatoes and leeks (when in season) from the Waukee farm, the soup also includes housemade chicken stock, olive oil and a dash of dry French vermouth.

Jersey Green Clam Chowder at The Bonney Read: New Jersey

Named after two of the most-favorite female pirates in history, The Bonney Read — an Asbury Park chowder house — serves sustainable seafood from an open kitchen. The Jersey Green Clam Chowder gets its bright, verdant color from a parsley-spinach puree that's added right before serving. The chowder itself starts off with a standard base of local Sandy Hook clams, potatoes and pork, with a spicy, Jersey-Italian addition of peppers, fennel sausage and parsnip.

New England Clam Chowder at Legal Seafood: Massachusetts

New England conjures thoughts of summer lobster rolls and oysters on the half shell; in winter, it also means a piping bowl of creamy clam chowder. Legal Seafood's version has become so famous they now ship it all over the world. The soup starts with a cream base sprinkled with herbs and dotted with fresh Cape Cod clams. Served with oyster crackers, it's hearty enough to help warm the coldest New England winter.

Seafood Chowder at the Bear Tooth Grill: Alaska

This Alaska megacomplex includes a dinner-and-a-movie "theatrepub," a brewery, a casual pizzeria and the Bear Tooth Grill, where seafood chowder has been a house favorite since opening day. The kitchen team works with local Alaska farmers to source seafood, including Alaskan wild-caught cod and a variety of seasonal local seafood. A drizzle of Tabasco gives the broth a subtle kick.

Georgia: Frogmore Stew at 5 & 10: Georgia

Hugh Acheson's flagship Athens restaurant offers a modern take on Southern cuisine, including a low-country boil, also known as Frogmore Stew. This version uses wild Gulf shrimp and andouille sausage with a smattering of grilled corn and chunks of fingerling potatoes peeking out of the tomato broth. It is served with well-toasted crostini for soaking up the broth.

Tomato Artichoke Soup at Café Patachou: Indiana

It's hard to visit Indianapolis and not feel the impact of what Martha Hoover created with her healthy cafes dotted across town. A staple on the menu is the tomato artichoke soup, an original since 1989, made with fresh tomatoes, fresh artichokes and heavy cream, then topped with Parmesan cheese and housemade croutons.

Matzo Ball Soup at Eisenberg's Sandwich Shop: New York

There are few better places for a good bowl of soup than a New York deli, and there are few better bowls than classic matzo ball soup. At retro Eisenberg's Sandwich Shop in Manhattan's Flatiron neighborhood, swivel stools are the ideal seat to try this banner version. Noodles and sliced carrots bob around the puffy, soft matzo balls in aromatic, Grandma-approved chicken broth. For the ultimate experience, pair it with an egg salad sandwich and a lime rickey.

Coconut Lentil Curry at the Phoenix Public Market Café: Arizona

Adjacent to the Phoenix farmers market, this café specializes in lighter takes on local favorites, with many dishes made using ingredients found at the neighboring market. A favorite is the vegan and gluten-free lentil-curry-coconut soup made with yellow lentils, butternut squash and coconut milk, then seasoned with turmeric, ginger and green curry paste.

Duck Minestrone at Louie's: New Hampshire

New Hampshire's artsy, seaside town of Portsmouth is home to history, boutiques and some amazing food, including fresh seafood from the coast, as well as organic farms and sustainable butchers. Louie's, an Italian farm-to-fork, restaurant, takes full advantage of the local bounty, exemplified in the Duck Minestrone. The chefs start with a classic Italian minestrone, add in local duck, then give it a Southern twist by mixing in black-eyed peas and kale with other more traditional vegetables from nearby farms. Each bowl is topped with a homemade biscuit and loads of chives.

Chowder in a Sourdough Bread Bowl at Old Fisherman's Grotto: California

California may be known for its sunshine, but in San Francisco, nicknamed Fog City, residents love their soup, particularly with seafood. Cioppino is a popular order, but chowder in a bread bowl adds in the additional NorCal component of classic California bread. Try it at cafes like Boudin, or head down the coast to Monterey, where Old Fisherman's Grotto sits on the pier with Pacific views.

Beans and Cornbread at The Grill: West Virginia

What started as an Appalachian home-cooked dinner has become a diner staple in West Virginia. Ham hock or bacon adds pork flavor to a classic bowl of pinto beans — often topped with chopped onions — with a mandatory side of cornbread for soaking up the liquid. Charleston dive-diner The Grill has been touted as having one of the best bowls in the state.

Pumpkin Mushroom Soup at Back Burner: Delaware

Since the 1980s, this Delaware restaurant and tavern has lured customers from throughout the region. It has several beloved menu items, but few have developed the following of the pumpkin-mushroom soup. Honey adds a touch of sweetness to the pumpkin, but it's balanced by the earthy mushrooms. Each bowl is topped with sour cream, croutons and chives.

Elk Chili at Gretchen's: Idaho

Combining the West's love of game meat and rib-sticking, cowboy-style chili, this bowl is hearty enough to satisfy anyone heading out to ski Sun Valley or take in the mountain air. Made with chunks of elk, ancho chiles and great Northern beans, it is smoky and satisfying, topped with white Cheddar and green onion.

Sunchoke Soup at Newport Grill: Kansas

The national flower of Kansas is the sunflower, which provided inspiration for the sunchoke soup (sunchokes resemble sunflowers when in bloom). The silky soup inherits the sunchokes' earthy and sweet flavor, with white wine, leeks and celery to build flavor, and it gets a hint of umami from the mushrooms and bacon. The soup is garnished with hazelnut pesto, sunchoke chips, celery leaf and chopped bacon.

Beer Cheese Soup at The Horse and Plow: Wisconsin

Wisconsin is proud of its cheese, serving well-above-average cheese on nearly every table and at convenience stores. So it should come as no surprise that the most-popular state soup puts dairy at the forefront. Beer cheese soup is a hearty state tradition. At The Horse and Plow, it's made with three kinds of locally made cheese — Cheddar, Swiss and pepper Jack — cut with Wisconsin-brewed beer, heavy cream, Worcestershire sauce and Tabasco for kick. The rich, velveteen bowl is topped with a few seasoned croutons to add a little crunch.

Harvest Chicken Ramen at Ugly Duck Street Food: Nebraska

Japanese street food meets Midwestern Americana at this Omaha restaurant, which serves Harvest Chicken Ramen. The hearty dish starts with an Asian-inspired broth that they call a "chork" broth, made with a mix of locally sourced chicken and pork. Classic ramen noodles are added, then topped with a crispy braised quarter of chicken, a few soft-boiled eggs, mustard greens and pickled Nebraskan corn.

Pork Green Chili at The Remedy Bar: Colorado

Green chili gets a lot of attention in New Mexico, but it's also beloved by its northern neighbors in Colorado. A warm cup of pork green chili is especially fortifying after a day on the ski slopes. The soup is made with pork butt, simmered for hours before it's combined with a puree of green chiles, garlic and onions. The chefs add in a few chile chunks for texture, then garnish the mix with hatch chile, cilantro and Cotija cheese.

Oregon Truffle and Celeriac Soup: Oregon

Italy and Australia may dominate the truffle news, but Oregon is actually home to its own version of the fungi, just as fragrant but less expensive. Olympia Provisions, often known for its hearty charcuterie, creates a delicate soup with local white or black truffles and celeriac root; it's topped with a sprinkling of croutons and chives.

Duck Gumbo at Sac-a-lait: Louisiana

Housed in an old cotton mill in New Orleans' Warehouse District, Sac-a-lait is a neighborhood restaurant designed and built completely by the chefs and their families. The menu is highly influenced by farming, hunting and fishing, with sections that reflect each. A menu staple is the rotating gumbo. The duck-based gumbo is made with confit duck leg, housemade hunter's sausage, filé powder, a scoop of whipped duck egg potato salad and, finally, a boiled duck egg on top.

Haddock Chowder at Dolphin Marina and Restaurant: Maine

The views at Dolphin Marina should give a clue as to the specialty dishes on the menu. Open seasonally, the restaurant serves excellent seafood, including haddock chowder served in a dining area with views of Casco Bay. The chowder is studded with large flakes of local haddock paired with clams, potato, onion and a touch of cream. The bowl is served with another Maine delight: the blueberry muffin.

Butternut Squash Soup at the Washington School House Hotel: Utah

Formerly a schoolhouse, this historical building is now a hotel and restaurant, serving warming American dishes to hungry skiers and outdoor enthusiasts. During ski season, the butternut squash soup is a favorite, brightened with a swirl of chive oil and topped with thyme and a smidge of creme fraiche for extra creaminess.

Cream of Tomato Soup at 4Bs: Montana

Mention tomato soup in Montana and most people will get reminiscent about 4B's legendary tomato soup. The handful of restaurants closed in 2007 but recently reopened under new ownership, with the famous soup on the menu. The tomato soup at this no-frills diner is rich and creamy, made with heavy cream, real butter, chicken broth and canned tomatoes.

Wild Rice Soup at Macy's Lakeshore Grill: Minnesota

Minnesotans love their wild rice; it's their state grain, after all. The dark grain (that's not actually rice) shows up in many of their dishes, but the most-popular place is in soup. One of the most-popular bowls was developed at Oak Grill. Though that restaurant has closed, Macy's makes the soup using the classic recipe and serves it at Lakeshore Grill. The piping hot bowl starts with a creamy mushroom base filled with chunks of chicken, wild rice and a hint of sherry; it's topped with a sprinkle of almonds.

She Crab Soup at Soby's: South Carolina

South Carolina is famous for its food, including low-country classics like shrimp and grits and seafood boils. She crab soup is another area classic. Try it at Soby's, an institution in the town since 1992. A hybrid of bisque and chowder, the dish is made with locally caught crabs and enhanced with dry sherry and crab roe.

Italian Ramen at Pastaria: Missouri

James Beard Foundation Award-winning chef Gerard Craft serves casual Italian, including traditional pastas and pizzas, at his St. Louis restaurant, Pastaria. One unexpected menu item is an Italian take on ramen, created by Executive Chef Ashley Shelton, that combines traditional Italian flavors with elements learned from Craft's Japanese mother-in-law. The dish starts with a fragrant chicken broth, which is filled with fresh spaghettini, a soft-cooked egg and plenty of fresh basil. The soup is topped with freshly shaved Grana Padano cheese for an ideal Italian finish.

Chicken Pot Pie Soup at Soup Thyme: Connecticut

What was once a Connecticut Chowdafest-winning soup is now a mainstay at this casual cafe. The restaurant typically makes 20 to 25 gallons of the soup daily, alongside a rotating selection of other filling broths. This creamy concoction resembles a hearty pot pie, with pulled chicken and chunks of celery and carrots. It it topped with pieces of pie crust and fresh-chopped parsley for the full pot pie effect.

Mushroom Soup at White Dog Cafe: Pennsylvania

This seasonal restaurant, popular with students at the University of Pennsylvania, sources all of its ingredients from farms no more than 50 miles away. The signature mushroom soup is made with mushrooms that come from neighboring Kennett Square. The earthy soup is topped with a drizzle of white truffle oil, a dollop of creme fraiche and snips of fresh chives.

Artichoke and Black Truffle Soup at Guy Savoy: Nevada

Vegas is all about indulgence, and its soups are no different. Famed chef Guy Savoy whips up an earthy and rich soup with artichoke and black truffle for the soup equivalent of a jackpot. Creamy in texture, the broth actually contains no cream or milk; chefs slow-cook artichoke hearts for three hours to maximize flavor, then blend them to achieve the rich consistency. For added decadence, the soup is topped with a shaving of black truffles and served with mushroom brioche.

Oxtail Soup at Asahi Grill: Hawaii

Move over, chicken soup. In Hawaii, oxtail soup is the ultimate under-the-weather medicine. Made with tender oxtails boiled for hours in a broth made with various Chinese herbs, the dish soup has become a staple soup in local culture. The most-popular version may be at Honolulu's Asahi Grill, where many patrons add a side of rice or spice it up with ginger or shoyu.

Green Chile Stew at Frontier: New Mexico

New Mexicans love their chiles, and green chile is a near-ubiquitous sauce, topping most every food — burgers, pizzas, scrambled eggs and more. Get a bowl of pork-chile stew to best experience the flavors. Frontier, a quick-serve Albuquerque joint, serves green chile over enchiladas and offers hearty bowls of the stew in small, medium and large portions.

Tomato and Fresh Basil Soup at Hammontree's Grilled Cheese: Arkansas

Grilled cheese may be the main event at Hammontree's Grilled Cheese, with more than a dozen varieties on the menu, but its partner-in-crime bowl of tomato-basil soup is equally delightful. Those who live in Arkansas love the tomato — it's the state fruit and vegetable — and the fact that this restaurant sources the tomatoes from local farmers markets whenever possible increases the appeal.

Knoephla Soup at Sit Down and Eat: North Dakota

Though few outside North Dakota have even heard of knoephla soup, it's a favorite throughout the state. A German version of chicken and dumplings, the lumpy yellow soup features a buttery chicken broth, tiny gnocchi-style dumplings and chunks of potato. It's available at restaurants throughout the state, but it's perhaps best at the Sit Down and Eat chain of '50s-style diners.

Cincinnati Chili at Camp Washington Chili Parlor: Ohio

Since the 1940s, when workers in Cincinnati's stockyards wanted hearty dinners, Camp Washington has served its famous chili 24 hours a day, six days a week. The chefs serve several variations on the chili, including plain, with beans and the Cincinnati five-way, which presents a plate of spaghetti topped with chili, red kidney beans, white onions and shredded Wisconsin Cheddar cheese.

Burgoo at Moonlite Bar-B-Q: Kentucky

With origins dating back to when home cooks would stew their hunted meats, burgoo has evolved into a Kentucky staple. Look for the dish at Churchill Downs or Keeneland Race Track in Lexington, or head for the iconic Moonlite Bar-B-Q in Owensboro, where diners can buy the mutton-based stew by the gallon.

Pho at Pho Lien Hoa: Oklahoma

Home to a large Vietnamese population, Oklahoma benefits from herbaceous Vietnamese dishes that use the state's excellent beef. Few dishes showcase the superstar combination better than pho, a noodle soup best enjoyed at Oklahoma City's Pho Lien Hoa. The dish is made with fragrant beef broth, a choice of protein and rice noodles; it's served with a plate of traditional garnishes like lime wedges, basil, bean sprouts, jalapenos and saw leaf.

Quahog Chowder at Chair 5: Rhode Island

The word "quahog" may sound silly, but these hard-shell clams from the Atlantic Ocean are serious business, especially in Rhode Island. To make Chair 5's popular Quahog Chowder, Chef Justin Perdue takes Rhode Island tradition and gives it a slightly Asian twist. Clams and whelks (sea snails) are the base for the creamy chowder, which is topped with celery and bonito flakes. Add house chipotle-chive oyster crackers for an additional kick.

Spontaneous Heating Gumbo at Firehouse Brewing Company: South Dakota

Housed in a historic 1915 firehouse, this Rapid City brewpub is also the first microbrewery in South Dakota. The menu pays homage to the building's firefighting roots with creative dish names like the Battalion Brisket sandwich and the favorite Spontaneous Heating Gumbo. The traditional gumbo is made with chunks of andouille sausage, shrimp, clams, peppers and chicken mixed into a think Creole base and served on a bed of rice. Scallions finish off the spicy, winter-combatting stew.

Gumbo at Mary Mahoney's: Mississippi

Mississippi draws on its coastal setting to source supremely fresh seafood for its most-iconic dishes. Few rival gumbo, perhaps best enjoyed at the half-century-old Mary Mahoney's on the Gulf Coast. The gumbo at Mary Mahoney's is full of shrimp, crabmeat and oysters, with added richness from bacon drippings. In classic gumbo fashion, it's studded with diced okra and a scoop of rice.

Gumbo at Eighty3 Food and Drink: Tennessee

While much of Eighty3's menu is Southern food meets global influence, there is one thing on the menu that they keep pretty close to its Southern roots — the gumbo. It's filled with crawfish, shrimp, scallops and andouille sausage, and of course there's the obligatory okra and rice. A good helping of Creole spices gives an expected kick to this beloved favorite.

Texas Red Chili at Lonesome Dove: Texas

Texans are serious about their chili, which, for the Lone Star State, means no beans. Chef Tim Love crafts a version that punches up the local classic with extra spice. Love's version features spice from chipotle, ancho, guajillo and chile de arbol chiles, and it's flavored with a local IPA, ground beef and beef tenderloin. To cut some of the heat of the hearty chili, chefs top the dish with shredded Cheddar, avocado and crisp tortilla strips.

Maryland Crab Soup at Mama's on the Half Shell: Maryland

Mama's opened because its owners wanted to bring the feel and flavor of a real Maryland seafood house back to Baltimore, and they've succeeded. The menu is full of raw, grilled, fried and pan-seared seafood selections, as well as some killer authentic chowders. Perhaps the best is the Maryland crab soup, a tomato-based broth laden with Old Bay and topped with a ton of crabmeat. Peeking out from below the broth are two shelled crab claws.

Seafood Chowder at Catch 31: Virginia

Enjoying fresh seafood Oceanside is the best way to do it. This Virginia Beach boardwalk locale dishes up its finest seafood selections in a tomato-based seafood chowder that highlights seasonal fish and shellfish, alongside chunks of red and green peppers. Grilled crostini round out the dish.

Curried Chicken Soup at Infinite Soups: Washington

It's not unusual to see a line around the block to get soup from this small shop that serves over a dozen interesting soup variations daily, handwritten on a menu board. A favorite is the spicy Curried Chicken, which starts with onions, ginger and garlic, all spiced with turmeric, coriander, cumin and cayenne. The chefs then add tomatoes, chicken broth, basmati rice and chicken. The bowl is topped with cream, garam masala and cilantro.

Filet of Beef, Barley and Vegetable Soup at Rock House Eatery: Alabama

On the northeast side of Alabama is a little lake town where winter days are slightly cooler than the rest of the state. That's why Rock House Eatery developed a hearty take on a beef-barley soup, made with large chunks of beef tenderloin in a beef and tomato broth that's filled with chunks of carrots and celery. The restaurant works with local Double Eagle Farms to source its hydroponic, organic greens, including the parsley sprinkled on top of the soup.

Farmers' Market Stew at Kimbap Cafe: North Carolina

Korean food meets Southern influence at this Raleigh cafe, where you'll find that over half of all the ingredients come from local sources. The Farmers' Market Stew is a prime example of this: Chefs use their farmers market goods to fill the spicy 12-hour broth with seasonal greens and shiitake mushrooms alongside handmade noodles, kimchi and a six-minute egg.

Avgolemono Soup at Leo's Coney Island: Michigan

Detroit is home to a melting pot of different heritages that have greatly influenced its food scene. Greek is one of the most prominent, with a stellar Greektown and inexpensive Greek diners called Coney Islands that can be found across Michigan. No matter which Greek restaurant you walk into, you'll always find Avgolemono soup, or lemon rice soup. This thick, light-yellow soup gets its color and texture from egg and lemon juice before it's filled with chunks of chicken and a scoop of rice.